Ahhh, my favorite time of the year is finally here. The time to make something warm and nostalgic and eat one too many bites of it!
For me, that's my Mama's green bean casserole. Even just saying it brings me back to the days of sitting at my breakfast bar watching her make it.
I love the simplicity of it, the creaminess, but savory taste, and the cheesiness it brings with it. Yes, you heard that right! Cheesy flavor indeed. I would eat this all day every day if I could..
Here's a picture of my green bean casserole along with my other thanksgiving dishes...click the recipe tab to see more of these yummy dishes!
Because I'm allergic to dairy (8 years strong) we make our green bean casserole a little different than it's traditional way. In my opinion, I think it ranks #1 on best vegan/gluten free dish she's ever created, and that's saying a lot;)
Instead of the traditional cream of mushroom, my mom and I make a homemade cashew cream sauce + some chopped mushrooms.
This dish is a perfect way to get your veggies in and taste great too!
No more gushing over this recipe! Let's make this bad boy and enjoy it all winter long:)
As always, if you make this recipe and decide to share it on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying my recipe:)
xoxo
Sophia
Ingredients
5 Cans of Green Beans (I use fresh cut)
8 oz Sliced Baby Bella Mushrooms
Crispy onion toppings (gluten free)
Cashew Cream Sauce:
2 Cups of Cashews
8 Small Carrots
1 Cup of Nutritional Yeast
Salt (add to your liking)
Pepper (add to your liking)
Smoked Paprika (add to your liking)
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Preparation
Drain your green beans into a drainer
Soak your cashews in water for two hours. Medium size bowl works perfectly.
Add your soaked cashews, along with the water, into your blender.
Add your carrots, nutritional yeast, salt, pepper, and smoked paprika in.
Turn on blender to high and let it mix all together. Taste to make sure it's the cheesy flavor you're looking for.
**If wanting a more cheesy flavor, or if it tastes too much like cashews, add in a few more carrots and a dash of nutritional yeast.
Dice your mushrooms to your liking (size is completely up to you. I like mine relatively small)
Pour your green beans into a 9 x 13 dish. Add in your chopped mushrooms and half of the sauce. Mix it together till it's evenly combined. Add in more sauce for creamier taste.
Bake at 350 for 30 mins
After the 30 mins, add your gluten free onion crisps to the top and bake for 7-10 mins until golden.
**Cashew Sauce will be good in the fridge for four days and in the freezer for three months!
